Recipe by Marcello e Mattia Spadone: Cacciatora rabbit sandwich
Ingredients for 6 servings
- 1 saddle of rabbit
- 2 spring onions
- 2 red onions
- 6 confit cherry tomatoes
- 500 gr. of parsley
- 500 gr. celery leaves
- Stale bread to taste
- Salt to taste
- Pepper to taste
- 1 lt. of white wine vinegar
- 1 lemon
- 250 gr. sugar
- 70 gr. of brined green olives
Method
For the crispy bread, cut the stale bread in a slicer to a thickness of 2mm. Pass it in a pan with a drizzle of evo oil and place a weight on it until the bread slices become very crispy.
For the sweet and sour onion bring the white wine vinegar and salt to a boil and pour over the red onion cut into strips let them marinate overnight.
With the “Green Star” extract the chlorophyll from 500 g of parsley adjust the density with water and xanthan. Again with “Green Star” extract the chlorophyll of 500 gr. celery adjust density with water and xanthan.
Reduce on the stove for 45 minutes the cherry tomato puree with lemon juice, salt, sugar and oregano, blend and let cool. Cut the spring onion into strips.
De-bone the rabbit making 2 pieces, season with salt and pepper and stuff it with the tomato confit the green olives the chopped mixture made from the herbs, and form a cylinder, tie it with a string and sauté it in a pan for 5 min. Pass it in the oven with the onion the white wine the evo oil the bay leaf and the dressed garlic for 50 min. at 130 degrees separate the stewed onion and the rabbit cylinders, cool.
Plating
Divide the 2 cylinders into 6, pass one of them in a nonstick pan for the 2 cut sides until it forms 2 crusts, in a plate lay a slice of crusty bread, put the stewed onion and tomato reduction on top, the rabbit cylinder and on top of the rabbit the parsley chlorophyll and the other slice of bread, as if to form a sort of sandwich, garnish the plate with the celery chlorophyll and field bean sprouts, the sweet and sour onion, and the tomato confit.
